Jamaican Chicken Soup
Recipe by: Briana D.
This recipe is traditional to Jamaica. It has many twists to adapt to the various Caribbean islands. It is nutritious with a bit of comfort and hits the spot every time. There are lots of ingredients but its super easy and fun to make because of all the colours and different textures in the vegetables. The best part is that everyone can help, even the 3 year old in the family. He rolls the flour for the dumplings. We are a Canadian Family with Caribbean roots and all 4 children in the family enjoy this authentic dish introduced by dad.
- 1 beef bone
- 4 chicken thighs
- 1 large carrot
- 4 small potatoes
- 2 turnips
- 2 corn cobs
- A quarter piece of kobocha squash
- 5 pimento seeds
- Two stems of fresh thyme
- 1 cup of all purpose flour to make 8 hand-made dense dumplings (4 large and 4 small)
- 1/2 piece of cho cho
- 2 skellions
- 1/2 scotch bonnet pepper
- 1/2 pot of water
- Turn large burner on stove to high and first boil the skellion, thyme and beef bone in the water for 35-45 minutes or until soft.
- During this boiling time prepare your vegetables by washing them first.
- Peel the husk off of the corn and rinse that too.
- After scooping away the seeds and peeling the kobocha squash with a knife, cut into medium sized chunks and add to the pot.
- Add bone in or boneless chicken thighs and let boil 10 minutes.
- After peeling the cho cho, potato, turnip and corn on the cob, cut into medium sized chunks and add to the pot.
- In a bowl add a little water at a time to the flour. Knead the flour til the consistency is not too sticky but firm.
- Shape the dumplings to your desired size and shape and add to the pot.
- Pinch out the seeds and remove the stem from the scotch bonnet pepper and add to the pot.
- Finally add 2 low sodium chicken noodle soup mix packs.
- Turn heat down to low for 5 minutes.
- Serve and let cool for 10 minutes.
- Bon appetit!